The fall season is here! Well, in AZ it i still 95 degrees during the day so it doesn’t really feel like fall, but the nights are cooler so that counts! Like many others, fall time makes me want all my pumpkin flavors and smells…pumpkin spice latte from Starbucks, the smell of pumpkin candles and the pumpkin hand soaps and wallflower plugins from Bath and Body Works!
My friend Jillian brought in these yummy little pumpkin muffins to work one day and I tried one. They were so fantastic that I had to ask her for the recipe! I made a batch of these and they were gone in 2 days! My niece came into town for 4 weeks and we made a total of 3 batches while she was here! So yummy! Thanks Jillian!!
This one is pretty easy to make and you can make these gluten free if you substitute the all purpose flour for a Gluten free version.
I think this recipe falls into the category of things I will look forward to every fall!!
- Preheat oven to 350 degrees. Place rack in the middle of the oven. Line 12 muffin cups with paper liners.
- In a large bowl, mix together the flour, baking soda, ground spices, and salt.
- In the bowl of your electric mixer, or with a hand mixer, cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract. Scrape down the sides of the bowl. With the mixer on low speed, alternately add the flour mixture and pumpkin puree, in three additions, beginning and ending with the flour mixture. Fold in the chocolate chips.
- Fill the muffin cups evenly to the top with the batter using a spoon or an ice cream scoop. Place in the oven and bake for about 18 -20 minutes, or until firm to the touch and a toothpick inserted in the center of one of the muffins comes out clean. Place on a wire rack to cool.